Name: Spiced lamb, kumara and baby spinach salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: Roast kumara; 500 gram kumara; 1 tablespoon olive oil; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon paprika; salt and pepper to taste; Spiced lamb; 2 tablespoon olive oil; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon lemon zest; 1/2 teaspoon salt; 400 gram Quality Mark Lamb back straps or leg steak; 130 gram bag baby spinach; 1 roasted red capsicum, sliced; 1 cup frozen broad beans, blanched and peeled; 1/4 cup toasted pine nuts; Dressing; 1/2 cup yoghurt; 1/4 cup lemon juice; 2 tablespoon chopped mint; 1 teaspoon honey; 1/2 teaspoon paprika; salt and pepper

Spiced lamb, kumara and baby spinach salad

This lamb, kumara and baby spinach salad recipe is packed with veges, warming spices and drizzled in a lemony yoghurt dressing to create a delicious side dish or meal

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Serves 4

Cook

35M

Marinate

15M

This recipe first appeared in Food magazine.

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Ingredients

Roast kumara

500 gram kumara

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon paprika

salt and pepper to taste

Spiced lamb

2 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon lemon zest

1/2 teaspoon salt

400 gram Quality Mark Lamb back straps or leg steak

130 gram bag baby spinach

1 roasted red capsicum, sliced

1 cup frozen broad beans, blanched and peeled

1/4 cup toasted pine nuts

Dressing

1/2 cup yoghurt

1/4 cup lemon juice

2 tablespoon chopped mint

1 teaspoon honey

1/2 teaspoon paprika

salt and pepper

Method

1.Preheat the oven to 180˚C. Scrub the kumara, cut it into wedges and place in an oven dish. Drizzle the kumara with olive oil. Combine the spices and salt and pepper. Sprinkle over the kumara and toss to coat. Roast in the oven for 20-30 minutes, or until golden brown and cooked through. Remove from the oven and set aside.

2.To prepare the lamb, combine the olive oil, cumin, coriander, lemon zest and salt in a large bowl. Add the lamb and marinate for 15 minutes.

3.Cook the lamb on a preheated barbecue for 3-4 minutes on each side, or until it is done to your liking. Remove the lamb from the barbecue and keep it warm.

4.To prepare the dressing, combine all ingredients in a bowl and set aside.

5.Place the baby spinach, roasted kumara wedges, capsicum, broad beans and pine nuts in a salad bowl.

6.Slice the lamb thinly and add it to the salad. Drizzle the salad with the dressing and serve immediately.

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